Ingredients
-
1
-
3/4
-
1
-
3
-
2
-
7
-
3/4
-
1 1/2
-
-
-
-
-
-
-
Directions
Mini Apple Turnovers, I got this recipe from Taste Of Home magazine I’m digging out my apple recipes, since it’s getting to be apple season here These are really yummy little pastries! Be sure and hide some for yourself, because they will disappear quickly Prep time includes refrigeration time , I followed the recipe to the mark They did not come out golden but they did come out perfectly after I doctor’d it up a bit I added 1/4 of pure maraschino cherry juice right after I turned the heat off and mixed it a little and let it sit while I prepared my pastry work area I also brushed softened butter on the top after they’d been out of the oven for a few minutes and sprinkled cinnamon sugar on top Superb! I didn’t give it 5 stars because I still think they could be better I’ll keep trying!, The cream cheese really gives this a distinct taste yum, yum I actually only used the dough portion of this recipe and used some homemade apple-pie filling I had in the freezer I made these for a Homeless Dinner around Thanksgiving & used the leftover dough to make mini ones (or tasters) for my family After trying them my hubby suggested a drizzle glaze for the top which I am trying now (the next day b/c my fam was disappointed in only gettin 2 mini ones apiece lol) Thank you for a wonderful base recipe I’m sure the actual recipe is amazing too judging by the portion used! <3
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Steps
|
1
Done
|
In a Mixing Bowl, Beat Cream Cheese and Butter Until Smooth. |
|
2
Done
|
Refrigerate the Egg White. |
|
3
Done
|
Beat the Egg Yolk and 2 Tablespoons Water Into Cream Cheese Mixture. |
|
4
Done
|
Gradually Beat in Flour Until Well Blended. |
|
5
Done
|
Shape Pastry Into a Ball. |
|
6
Done
|
Cover and Refrigerate For 1 Hour. |
|
7
Done
|
Meanwhile, in a Large Skillet, Toss Apples With Sugar and Cinnamon. |
|
8
Done
|
Bring to a Boil. |
|
9
Done
|
Reduce Heat; Cover and Simmer For 8-10 Minutes or Until Apples Are Tender. |
|
10
Done
|
Remove from the Heat. |
|
11
Done
|
Turn the Pastry Onto a Lightly Floured Surface. |
|
12
Done
|
Roll to 1/8-Inch Thickness; Cut Into 4-Inch Circles. |
|
13
Done
|
Top Each Circle With Apple Mixture. |
|
14
Done
|
Brush Edges of Pastry With Water; Fold Pastry Over Filling and Seal Edges Well. |
|
15
Done
|
in a Small Bowl, Whisk Egg White and Remaining Water; Brush Over Pastry. |
